Crispy Cheez-It Baked Macaroni

Get ready to revolutionize your comfort food experience with this show-stopping Cheez-It Mac and Cheese recipe! Imagine perfectly al dente macaroni enveloped in a luscious, velvety cheese sauce, all crowned with a golden, outrageously crunchy Cheez-It crust. This isn’t just a side dish; it’s a fun, irresistible twist on a beloved classic that promises to become a staple in your culinary repertoire. Whether you’re seeking a simple yet satisfying weeknight dinner, a guaranteed crowd-pleaser for potlucks, or a standout addition to your holiday table, this recipe delivers. Easy to prepare in under an hour, every single bite offers a symphony of creamy, cheesy goodness with an addictive salty crunch. Prepare for rave reviews – this is truly the ultimate mac and cheese upgrade you’ve been waiting for!

Essential Ingredients for the Best Cheez-It Mac and Cheese

Crafting exceptional Cheez-It baked mac and cheese starts with selecting the right ingredients. Here, we delve into each component, explaining its role, offering key insights, and providing valuable substitution options to ensure your dish is nothing short of spectacular. For the precise measurements, please refer to the detailed recipe card at the bottom of this post.

• Macaroni Noodles: While classic elbow macaroni is traditionally used and holds the cheese sauce beautifully, feel free to experiment with other small pasta shapes like cavatappi, shells, or rotini. The key is to cook them al dente, meaning they still have a slight bite, as they will continue to cook in the oven.
• Sharp Cheddar Cheese: This is the backbone of our cheese sauce. I wholeheartedly recommend sharp cheddar over mild or medium varieties because its rich, robust, and tangy flavor truly shines through, providing depth and character to the entire dish. Always buy an 8-ounce block and freshly grate it yourself, which yields approximately 2 ¼ cups of shredded cheese. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting, resulting in a less creamy sauce.
• Swiss Cheese: The inclusion of Swiss cheese might seem unconventional, but its nutty, slightly sweet, and earthy flavor profile beautifully complements the sharp tang of cheddar. It adds another layer of complexity and a wonderful melting quality to the sauce. Like cheddar, you’ll want to shred an entire 8-ounce block of Swiss cheese at home for optimal creaminess, also yielding about 2 ¼ cups.
• Unsalted Butter: Using unsalted butter is crucial as it gives you complete control over the dish’s overall saltiness. If you only have salted butter on hand, remember to reduce the amount of added salt in the recipe by about ½ teaspoon to avoid an overly salty outcome. Butter forms the base of our roux, providing richness and flavor.
• All-Purpose Flour: This kitchen staple is essential for creating the roux, which acts as the thickening agent for our luxurious cheese sauce. The flour cooks out any raw taste, contributing to the sauce’s smooth and stable consistency. For a gluten-free alternative, you can use 2 tablespoons of cornstarch instead of ¼ cup flour, as cornstarch has double the thickening power.
• Salt + Black Pepper: These fundamental seasonings are vital for enhancing all the other flavors. Don’t be shy with salt in the pasta water and taste your cheese sauce as you go, adjusting as needed. Freshly ground black pepper adds a subtle kick and aromatic depth.
• Mustard Powder: Consider this your secret ingredient for exceptional mac and cheese! The acidity and subtle tang of mustard powder don’t make the dish taste like mustard; instead, they work magic by balancing out the richness of the cheese and enhancing its inherent savory notes. It brightens the flavor profile without being overpowering. If you don’t have mustard powder, 1 teaspoon of Dijon mustard can be used as a substitute.
• Hot Sauce: Another chef’s trick to elevate the cheese flavor, not necessarily to add heat! Just a few dashes of a mild hot sauce, like Frank’s RedHot, significantly deepens and enhances the richness of the cheese sauce without making the dish spicy. It’s a subtle but impactful addition. Alternatively, ¼ teaspoon of cayenne pepper can provide a similar flavor-boosting effect.
• Half-and-Half: For the ultimate creamy and luscious sauce, half-and-half is my top recommendation. Its higher fat content results in a thicker, more decadent sauce that beautifully coats every noodle. While whole milk can be used as a substitute, be aware that the sauce will be slightly thinner and less rich. I’ve tested both, and while both work, the texture with half-and-half is undeniably superior.
• Cheez-It Crackers: The star of our crispy topping! These iconic cheesy crackers are crushed to create a flavorful, salty, and incredibly crunchy crust that perfectly complements the creamy mac and cheese beneath. Choose your favorite Cheez-It variety, though original works perfectly.

Step-by-Step Instructions to Craft Your Masterpiece

Creating this Cheez-It Mac and Cheese is a straightforward process, designed to deliver maximum flavor with minimal fuss. Follow these detailed steps, complete with visual cues, to achieve mac and cheese perfection in your own kitchen. For the complete, detailed recipe instructions and ingredient quantities, please scroll down to the recipe card at the bottom of this post.

1. Preheat Oven & Cook Macaroni: Begin by preheating your oven to 350°F (175°C). Bring a large pot of generously salted water to a rolling boil. Add your macaroni noodles and cook them according to the package directions, ensuring they remain al dente. This means they should still have a slight chew to them, as they will finish cooking in the oven. Once cooked, drain the noodles thoroughly and set them aside.
2. Shred the Cheeses: While your noodles are cooking, it’s time to prepare your cheese. Freshly shred both the sharp cheddar and Swiss cheeses. As mentioned earlier, hand-shredding is vital for the smoothest, creamiest sauce, as pre-shredded varieties often contain starches that can make your sauce gritty.
3. Prepare the Roux: In a large, heavy-bottomed skillet or Dutch oven, melt ¼ cup of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, sprinkle in ¼ cup of all-purpose flour. Immediately whisk vigorously to combine the butter and flour, creating a smooth paste known as a roux. Continue to cook this roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste and allow the flavors to develop. This step is crucial for a well-structured sauce.
4. Season the Roux: Into your bubbling roux, add 1 ½ teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of mustard powder, and 3-4 dashes of your chosen hot sauce. Whisk these seasonings thoroughly into the roux. Continue to cook and stir for another 1-2 minutes. This brief cooking time helps to “bloom” the spices, releasing their full aromatic potential and infusing the roux with deep flavor.
5. Incorporate Half-and-Half: Reduce the heat on your stove to medium-low. Slowly and gradually pour in 3 cups of half-and-half, whisking continuously as you add it. This slow addition and constant whisking prevent lumps and ensure a silky-smooth base for your cheese sauce. Bring the mixture to a gentle boil, stirring frequently, allowing it to thicken slightly.
6. Melt the Cheeses into Sauce: Once the half-and-half mixture has slightly thickened, add 2 cups of the freshly shredded cheddar cheese (remember to reserve ¼ cup for the topping!) and all of the shredded Swiss cheese to the pot. Stir consistently and patiently until all the cheese has completely melted into a gloriously creamy, smooth sauce. Once melted and smooth, remove the pot from the heat to prevent the cheese from becoming oily or stringy.
7. Combine Noodles & Sauce, Transfer: Add the cooked and drained macaroni noodles directly into the pot with the rich cheese sauce. Stir gently but thoroughly until every noodle is fully coated in the luscious sauce. It might appear quite liquidy at this stage, but trust the process – it will bake down beautifully in the oven, creating the most incredibly creamy mac and cheese. Transfer this mixture into a greased 9-inch by 13-inch baking dish, spreading it evenly.
8. Crush the Cheez-Its: Now for the signature topping! Place 2 cups of Cheez-It crackers into a large zipper-top bag and seal it, expelling excess air. Use a rolling pin to crush them into coarse crumbs. Alternatively, for a quicker method, pulse the crackers in a food processor until they reach your desired crumb size.
9. Prepare the Cracker Topping: In a medium-sized bowl, melt the remaining ¼ cup of unsalted butter. Add the crushed Cheez-It crackers and the reserved ¼ cup of shredded cheddar cheese to the melted butter. Stir everything together until the crackers are evenly coated with the buttery goodness and cheese.
10. Top and Bake: Evenly sprinkle the prepared Cheez-It cracker topping over the macaroni and cheese in the baking dish. Place the dish into your preheated 350°F (175°C) oven and bake for 30 minutes. This allows the flavors to meld, the sauce to thicken slightly, and the topping to become golden and crispy.
11. Optional Broiling for Extra Crisp: If you desire an extra-crispy, deep golden-brown crust, you can opt to broil the mac and cheese for the last 1-2 minutes of the cook time. Switch your oven from bake to broil on high. Crucially, stay vigilant and watch it constantly! Broilers can brown very quickly, and you don’t want to burn your topping. Remove the dish from the oven immediately once the crust reaches your desired golden perfection.

Expert Tips for Mac & Cheese Perfection

Achieving the perfect Cheez-It Mac and Cheese is easy with a few insider tips. These expert recommendations will help you ensure a creamy sauce, perfectly cooked pasta, and that irresistible crunchy topping every time:

• Always Grate Your Own Cheese: This is arguably the most important tip. Pre-shredded cheeses are often coated with cellulose or other anti-caking agents that can make your cheese sauce grainy or prevent it from melting smoothly. Freshly grated cheese melts beautifully into a silky, luscious sauce.
• Cook Pasta Al Dente: Since the macaroni will continue to cook in the oven, it’s crucial to boil it just until al dente. Overcooked pasta will become mushy and lose its appealing texture during the baking process.
• Perfect Your Roux: Don’t rush the roux! Cooking the flour and butter for 1-2 minutes, stirring constantly, is essential to cook out the raw flour taste. A well-cooked roux is the foundation for a smooth and flavorful sauce.
• Gradually Add Liquid: When adding the half-and-half to the roux, pour it in slowly while continuously whisking. This technique prevents lumps and ensures a perfectly smooth and uniform cheese sauce.
• Don’t Over-Stir the Cheese: Once you add the shredded cheese, stir just until it’s melted and smooth. Excessive stirring can cause the cheese to separate or become stringy. Remove the pot from the heat as soon as the cheese is fully incorporated.
• Watch the Broiler Closely: If you choose to broil for extra crispiness, do not walk away from the oven. Broilers are powerful and can burn the topping in a matter of seconds. Stay near and remove the dish as soon as it reaches your desired golden hue.
• Season Thoughtfully: Taste your cheese sauce before combining it with the pasta. Adjust salt and pepper as needed. Remember that the Cheez-It topping will add extra saltiness, so factor that in.

Creative Variations & Customizations for Your Cheez-It Mac and Cheese

While this Cheez-It Mac and Cheese is divine as is, it’s also wonderfully versatile! Feel free to get creative and customize it to suit your taste preferences or to explore new flavor combinations:

• Different Cheese Blends: Experiment with various cheeses! Try adding Gruyère for extra nuttiness, smoked Gouda for a smoky depth, Monterey Jack for extra meltiness, or even a touch of cream cheese for added richness and tang. A blend of three or four cheeses can create a truly complex flavor profile.
• Spice It Up: For those who love a bit more heat, increase the amount of hot sauce, or add a pinch of red pepper flakes to the cheese sauce. A finely diced jalapeño or serrano pepper can also be sautéed with the butter before adding the flour for a fresh, spicy kick.
• Add Protein: Transform this side dish into a heartier main course by incorporating cooked proteins. Crispy crumbled bacon bits, shredded rotisserie chicken, leftover pulled pork, or even seasoned ground beef can be stirred into the mac and cheese before baking.
• Other Crunchy Toppings: While Cheez-Its are the star, other crunchy toppings can be used. Consider buttery Ritz crackers, panko breadcrumbs mixed with Parmesan cheese, or even crushed potato chips for a different kind of savory crunch.
• Vegetable Boost: Sneak in some vegetables for added nutrition and flavor. Cooked broccoli florets, sautéed mushrooms, or caramelized onions can be folded into the macaroni and cheese mixture before baking.
• Gluten-Free Adaptation: This recipe can easily be made gluten-free. Simply use gluten-free macaroni noodles and replace the all-purpose flour with 2 tablespoons of cornstarch (as cornstarch has double the thickening power). For the topping, look for gluten-free cheddar crackers such as Annie’s gluten-free cheddar crackers.

Make Ahead & Storage Solutions

This Cheez-It Mac and Cheese is not only delicious but also convenient, offering excellent make-ahead and storage options, perfect for busy schedules or planning larger meals:

• Make Ahead: You can prepare this entire recipe up to the point of adding the cracker topping up to 3 days in advance. Simply assemble the cheesy macaroni in your baking dish, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When ready to bake, remove it from the fridge while the oven preheats, then add the cracker topping just before baking. This ensures the topping remains delightfully crispy.
• Storage: Leftover Cheez-It Mac and Cheese can be stored in an airtight container in the refrigerator for up to 6 days.
• Reheating in the Microwave: For individual servings, place a portion in a microwave-safe bowl. Add a splash of milk (about 1-2 tablespoons) to help rehydrate the sauce. Cover and microwave on high for 2 minutes, stirring halfway through, or until heated through.
• Reheating in the Oven: To reheat a larger portion, place it in an oven-safe dish. If it seems a bit dry, you can add a tablespoon or two of milk and gently stir. Cover the dish with aluminum foil to prevent the topping from over-browning and to retain moisture. Reheat in a preheated 350°F (175°C) oven for 20-25 minutes, or until thoroughly heated and bubbly. Remove the foil for the last few minutes if you want to re-crisp the topping.

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Baked Mac and Cheese with Cheez-It Crust

Take comfort food to the next level with this easy Cheez-It Mac and Cheese! Creamy, cheesy, and topped with a crunchy Cheez-It crust, it’s the ultimate twist on a classic. It’s perfect for weeknight dinners, potlucks, or holiday meals!

Servings: 8 servings

Prep Time: 25 mins

Cook Time: 30 mins

Total Time: 55 mins

Author: Whitney Bond

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Ingredients

• 16 ounces uncooked macaroni noodles
• 8 ounces sharp cheddar cheese, freshly shredded (approximately 2 ¼ cups)
• 8 ounces swiss cheese, freshly shredded (approximately 2 ¼ cups)
• ½ cup unsalted butter, divided
• ¼ cup all-purpose flour, or 2 tablespoons cornstarch (for gluten-free)
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 3-4 dashes hot sauce, or ¼ teaspoon cayenne pepper
• 3 cups half and half, or whole milk
• 2 cups Cheez-It crackers

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to boil on the stove. Add the macaroni noodles and cook according to package directions until al dente. Drain the noodles and set aside.
3. While the noodles are boiling, freshly shred the cheddar and Swiss cheese, and set aside.
4. Place a large saucepan or Dutch oven on the stove over medium heat.
5. Add ¼ cup unsalted butter. Once melted, add ¼ cup flour and whisk into a roux. Season with 1 ½ teaspoons salt, 1 teaspoon pepper, 1 teaspoon mustard powder, and 3-4 dashes of hot sauce. Whisk to combine. Cook for 1-2 minutes to bring out the flavors of the spices.
6. Reduce the heat on the stove to medium-low and slowly pour in the half and half. Whisk to combine it with the seasoned roux and bring it to a gentle boil, stirring occasionally until slightly thickened.
7. Stir in 2 cups shredded cheddar (reserving ¼ cup for the topping) and all of the Swiss cheese. Stir consistently until the cheese melts into a creamy sauce. Remove from heat.
8. Stir in the cooked macaroni noodles and transfer the mixture to a greased 9-inch by 13-inch baking dish.
9. Crush the Cheez-Its in a large zipper bag with a rolling pin, or by pulsing them in a food processor until coarse crumbs form.
10. In a medium bowl, melt the remaining ¼ cup unsalted butter. Combine it with the crushed Cheez-Its and the reserved ¼ cup shredded cheddar cheese. Stir well to combine.
11. Sprinkle this mixture evenly over the mac and cheese in the baking dish.
12. Place in the oven and bake for 30 minutes. Optional: If you want to crisp up the crust a little more at the end, switch the oven from bake to broil on high for the last 1-2 minutes of the cook time, watching carefully to prevent burning.

Notes

• To make this recipe gluten-free: Use Annie’s gluten-free cheddar crackers or similar instead of Cheez-It’s. Use gluten-free macaroni noodles. Replace the ¼ cup all-purpose flour with 2 tablespoons of cornstarch, as cornstarch has greater thickening power.
• Serving Size: This recipe will serve 4-6 people as a generous main meal, or 8-10 people as a side dish.
• Make Ahead: You can prepare the mac and cheese up to the point of adding the cracker topping up to 3 days in advance. Store covered in the fridge. Add the topping just before baking for best crispiness.
• Storing Leftovers: Store leftover mac and cheese in an airtight container in the refrigerator for up to 6 days.
• Reheating: To reheat a single serving in the microwave, place in a microwave-safe bowl with a splash of milk and heat for 2 minutes, stirring halfway. For oven reheating, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Nutrition Facts

Calories: 712kcal (36%)

Carbohydrates: 55g (18%)

Protein: 26g (52%)

Fat: 43g (66%)

Saturated Fat: 25g (125%)

Polyunsaturated Fat: 3g

Monounsaturated Fat: 11g

Cholesterol: 117mg (39%)

Sodium: 793mg (33%)

Potassium: 309mg (9%)

Fiber: 2g (8%)

Sugar: 5g (6%)

Vitamin A: 1197mg (24%)

Vitamin C: 1mg (1%)

Calcium: 575mg (58%)

Iron: 1mg (6%)

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